Quinoa with asparagus, spinach and feta



Serves 2

Serves 2


  • 100g quinoa, rinsed in a fine sieve
  • 500ml stock or bouillon
  • 1/4 fennel, finely sliced
  • Broccoli stalk, finely chopped
  • 8 asparagus spears, chopped into quarters leaving the tree ends whole
  • 100g spinach, washed
  • 100g feta


Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Quinoa with asparagus, spinach and feta

There’s something so wholesome about a bowl full of quinoa with vegetables. And I don’t mean that in a virtuous way. It’s more a beautiful combination of knowing how wonderful this meal is for you and getting the same comfort that you might get from a macaroni cheese. Total heaven! If you’ve never cooked quinoa before, here’s your chance. What’s there to lose?


Place the quinoa and stock in a medium sauce pan and bring to the boil. Add the fennel slices and broccoli stalk and turn down to simmer to cook for 15 minutes.

Add the asparagus ends and spinach and simmer for a further 3 minutes until the spinach is wilted.

Drain the quinoa and place inΒ  bowl with the feta crumbled over the top. Taste and season to your liking. It may need more salt, pepper or a squeeze of lemon.



Quinoa is a versatile super healthful grain which, like risotto or pasta, can be used as a carrier. Try shredding through some left over roast chicken by adding it to the water 5 minutes before the end of cooking. Out of asparagus season, grate in a courgette and add some broccoli florets when you add the spinach.”

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